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5.16.2011

This salad and I go way back. Back into my high school days of bussing tables at a small restaurant in Taos, NM. I was around the age of 14 and my interest in food was taking a whole new spin. I would stand at the line peering into the kitchen and ask the chefs whatever I could. Why? Why do you do that? What did you put in this? 12 years later I still do the exact same thing. Bugging the poor kitchen staff. Insisting on learning everything I can. 14 years of culinary education right there. While none of this has been hands on, as if I were to actually be cooking in these places. I still took much of the information to heart.

This restaurant has been consistently fabulous for over 20 years. While its original owners sold recently, the legacy still lives on. I started as a busser, traveled, went back and served, then even managed. They taught me extremely valuable tools that I use until this day. It was a small house and we were a family. They are some of the best people I've ever worked for. They taught tons of young adolescents valuable tricks of the trade. Which I do believe helped all of us work better, more efficiently and even more importantly, passionately. Love you Lambert's :) Their salad was of grilled radicchio placed atop a bed of greens smothered in creamy danish blue cheese. This is my take on it.

This salad is ideal in the Spring/Summer months when the grill is fired up. Super easy, minimal prep and really fast. You can use any of the bitter greens; treviso, radicchio, or endive. When cooked these greens loose their bitterness and gain major flavor. Since I live in a small apartment and I dont have access to a BBQ. I used a grill pan. I hope to change peoples opinion of these bitter greens. As for this is not your average salad but one of richness. The creamy blue cheese really compliments the charred flavors.

Heat your grill or grill pan to med- high heat. Cut teviso in half and drizzle with olive oil and season with salt and pepper. Place face down on the grill. Allow to grill for about 3-4 minutes a side, depending on thickness. Wash watercress and place on the bottom of a plate. In a small bowl crumble blue cheese, add vinegar, olive oil and season. Taste and adjust to desired taste. Fan the treviso on the watercress and drizzle with blue cheese dressing around the plate. Finished! See how easy :) This would be great for entertaining.

I think there's so much merit to hands-on learning - I think it's equally valuable! (Especially given all the debt following culinary school.) And this salad, well, it looks ridic! Waitin' on a warm day.